Peanut Butter Do-si-dos Cookie Sandwiches (Copycat)

Peanut Butter Do-si-dos Cookie Sandwiches are a Girl Scouts favorite.

Peanut Butter Do-si-dos Cookie Sandwiches are a source of contention in our house. We are split evenly in two teams, Team Samoas and Team Do-si-dos.

Since I was trying to be a loving wife and give my husband a treat in his lunches he takes to work I decided to make his favorite cookies in spite of how much better Samoas are. Feel free to vote for your favorites in the comments section, but Samoas are the king of the scouts cookies as far as I’ve taste tested!

Peanut Butter Do-si-dos are a pretty easy cookie sandwich to make and I only took one liberty in my version of them by using chunky peanut butter.

Feel free to use smooth peanut butter to make them more authentic, I used chunky because we’re a chunky peanut butter loving family around here.

The cookies aren’t terribly high maintenance. You can of course drop them by the spoonful if you aren’t concerned with maintaining the pretty, flat, sandwich cookie shapes.

You should, however, be sure to give the dough a bit of chilling time. We used room temperature butter to cream together until fluffy so the cookies will benefit from the butter cooling down a little.

Tools used in the making of these Peanut Butter Do-si-dos:Quick Oats: Love Bob’s Red Mill products, these oats are perfect for the recipe. Don’t use old fashioned oats or your cookies will be tough.Crunch Time Peanut Butter: Love PB&Co peanut butter, we keep sampler packs in stock at all times. You need to try Pumpkin Spice and White Chocolate flavors. It’ll be hard to go back to regular peanut butter after that.Dark Brown Sugar: A richer flavor than light brown sugar and that extra bit of molasses in it comes through against the peanut butter flavor to make a complex and deeply flavored cookie sandwich you’ll thank me for.Stand Mixer: Totally love this mixer, and after winning the Bob’s Red Mill Instagram challenge they were kind enough to send it to Dinner, then Dessert’s kitchen in this Cobalt Blue we are all going gaga over.

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About the Author

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

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